Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced..

Step 2

Heat oil in a frying pan over medium-high heat. Cook salami, stirring, for 3 minutes or until crisp. Add tomato. Cook for 2 minutes or until tomato begins to collapse. Remove from heat. Cool. Stir in parsley. Arrange mixture in pastry case.

Step 3

Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Pour over salami mixture. Bake for 40 to 45 minutes or until golden and just set. Serve.

Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.

If using non-stick pan or tin, there is no need to grease before adding pastry.